How to Make Utterly Delicious Super Thick Milkshakes at Home

There's something really, truly indulgent about a super thick milkshake. The kind that requires a bit of effort to suck rather than merely sip through a straw, delivering a rich and creamy taste with every mouthful. 

Making these at home is easier than you might think, and with a few simple tips and tricks, you can create milkshakes that rival those from your favourite diner.

Ingredients You'll Need

To make the perfect thick milkshake, you'll need:

Premium Ice Cream: Opt for full-fat, high-quality ice cream. The creamier the ice cream, the thicker your milkshake will be. Vanilla is a classic base, but feel free to experiment with chocolate, strawberry, or any flavour you love.

Whole Milk: Full-fat milk adds to the richness and thickness. You can also use double cream for an even thicker consistency.

Flavourings and Add-ins: Depending on your desired flavour, you might need syrups (chocolate, caramel, etc.), fresh or frozen fruits, biscuits, or even sweets.

Ice Cubes or crushed ice (Optional): Adding ice can make your milkshake colder and slightly thicker, though it can dilute the flavour if too many ice cubes  are added.

Toppings: Whipped cream, sprinkles, chocolate chips, or crushed biscuits for an extra treat.

Equipment

Blender: A powerful blender is essential for achieving the right consistency.

Measuring Jug: For accurately measuring your ingredients.

Tall Glasses: To serve your masterpiece.

Straws and Spoons: Thick straws or even a spoon for enjoying your shake.

Step-by-Step Guide

Chill Your Glasses: Pop your serving glasses in the freezer for about 10 minutes before you start. This helps keep your milkshake cold for longer.

Prepare Your Ingredients: Measure out 3 large scoops (about 300 ml) of your chosen ice cream. If you're using fruits, chop them into small pieces.

Blend the Milkshake:

Pour 120 ml of whole milk into your blender.

Add the ice cream. If you want a fruit-flavoured shake, add your fruit now.

Blend on a low setting to combine the ingredients, then increase to a higher speed until smooth. If your shake is too thick, add a little more milk. If it’s too thin, add another scoop of ice cream or a few ice cubes and blend again.

Add Flavourings:

For chocolate shakes, add 2 tablespoons of chocolate syrup or 1 tablespoon of cocoa powder.

For a biscuit shake, add 3-4 crushed biscuits to the blender.

Blend again until smooth and well combined.

Taste and Adjust:

Give your milkshake a taste and adjust the sweetness or thickness as needed. You can add a bit of sugar, honey or more flavourings if desired.

Serve Immediately:

Pour your thick milkshake into the chilled glasses.

Top with whipped cream, sprinkles, chocolate chips, or any toppings you fancy.

Enjoy:

Serve with a thick straw or a spoon, and enjoy your delicious creation.

Tips for the Perfect Thick Milkshake

Use Less Milk: The less milk you use, the thicker your milkshake will be. Start with a small amount and add more if needed.

Double Cream Option: For an ultra-thick milkshake, substitute half of the milk with double cream.

Pre-Freeze Ingredients: If you're adding fruits or other mix-ins, freeze them first to maintain the thickness.

Experiment: Don’t be afraid to mix and match flavours. Peanut butter, Nutella, and malt powder are excellent add-ins for unique shakes.

You can even make special festive shakes for Christmas using ginger, cinnamon, etc.

Creating super thick milkshakes at home is a fun and rewarding experience. With these tips, you’ll be able to craft deliciously indulgent shakes that are perfect for any occasion. Enjoy experimenting with different flavours and toppings, and treat yourself to a homemade milkshake that’s truly unforgettable.

Exploring Goat Milk and Its Delights for Cow's Milk Allergies

In recent years, dietary preferences and health concerns have prompted many to seek alternatives to cow's milk. 

One popular substitute gaining attention is goat milk. If you find yourself or someone in your family, allergic to cow's milk or simply curious about exploring new dairy options, goat milk and its products offer a compelling alternative worth considering.

Why Goat Milk?

Goat milk shares similarities with cow's milk but differs in composition, making it a viable option for those with cow's milk allergies. Here are a few reasons why goat milk stands out:

Digestibility: Goat milk has smaller fat globules and a different protein structure compared to cow's milk, which some find easier to digest. People with lactose intolerance may also find it more manageable as it naturally contains less lactose than cow's milk.

Nutritional Profile: While both cow's and goat's milk provide essential nutrients like calcium, potassium, and vitamins, goat milk often contains higher levels of certain minerals such as calcium, phosphorus, and vitamin A.

Taste and Texture: Many describe goat milk as having a milder taste compared to cow's milk, with a slightly sweet and creamy flavour. Its texture is also smoother, which can be appealing for those accustomed to alternatives like almond or soy milk.

Exploring Goat Milk Products

Beyond drinking goat milk, there is a wide array of products that utilise its unique properties:

Goat Cheese (Chevre): Renowned for its tangy flavour and creamy texture, goat cheese is a versatile option for salads, spreads, and cooking. Its lower lactose content makes it easier on the stomach for many.

Goat Yogurt: Creamy and packed with probiotics, goat yogurt offers a nutritious alternative to traditional yogurt. It can be enjoyed plain or flavoured with fruits and honey.

Goat Milk Ice Cream: Rich and indulgent, goat milk ice cream provides a delightful treat for those with a sweet tooth. Its smoother texture and unique flavour make it a favourite among dairy-free enthusiasts.

Cooking with Goat Milk

In culinary pursuits, goat milk's versatility shines through in both sweet and savoury dishes. It can be used in baking, sauces, soups, and even as a base for nutritious smoothies. Its flavour blends well with herbs and spices, offering a unique twist to traditional recipes.

Considerations and Accessibility

While goat milk and its products offer a promising alternative, it's essential to consider individual dietary needs and preferences. Some may find the taste initially different from cow's milk, but many adapt quickly and even prefer it over time.

In the UK, goat milk and its derivatives are increasingly available in supermarkets, health food stores, and local farms. This accessibility ensures that those interested in exploring goat milk can easily incorporate it into their daily diet.

Conclusion

Whether you're exploring goat milk due to allergies or simply seeking a new culinary adventure, its nutritional benefits and delicious products make it a worthwhile choice. From creamy cheeses to refreshing yogurts and beyond, goat milk offers a diverse range of options to suit every palate. 

Next time you're at the grocery, consider adding a carton of goat milk or a wedge of goat cheese to your shopping list – you might just discover a new favourite dairy alternative that delights your taste buds and supports your dietary needs.

Cooking with Coconut Products: A Tropical Twist for Your Kitchen

Coconut products have surged in popularity over recent years, finding their way into an array of recipes and becoming a staple in many kitchens. 

From coconut milk to coconut oil, each product brings a unique flavour and set of benefits. 

Let's explore how you can incorporate these versatile ingredients into your cooking, adding a tropical twist to your British dishes.

1. Coconut Milk

Usage: Coconut milk is a creamy, rich liquid made from the grated meat of mature coconuts. It's a cornerstone of many Asian and Caribbean dishes but is versatile enough to be used in British cuisine as well.

Recipes:

Coconut Curry: Replace your regular cream with coconut milk for a dairy-free option that adds a subtle sweetness to your curry. Simply sauté your onions, garlic, and spices, then add vegetables or meat. Pour in the coconut milk and simmer until everything is tender.

Creamy Soups: Use coconut milk in place of dairy to create a luscious, creamy texture. It works beautifully in pumpkin, butternut squash, and even potato and leek soups.

Rice Pudding: Cook your rice in coconut milk instead of regular milk for a delightful twist on this classic British dessert. Add a touch of nutmeg and a spoonful of honey for a comforting treat.

2. Coconut Oil

Usage: Coconut oil is extracted from the meat of mature coconuts. It is solid at room temperature but melts when heated, making it a versatile cooking oil.

Recipes:

Roast Vegetables: Swap your usual vegetable oil for coconut oil when roasting vegetables. The oil's high smoke point makes it perfect for roasting, and it adds a hint of coconut flavour that pairs well with sweet potatoes, carrots, and parsnips.

Baking: Coconut oil can be used in place of butter in many baking recipes. Try it in cakes, cookies, and muffins for a moist, tender crumb and a subtle coconut taste.

Stir-Fries: Use coconut oil to sauté your ingredients in stir-fries. It imparts a lovely flavour and complements a wide range of vegetables and proteins.

3. Desiccated Coconut

Usage: Desiccated coconut is dried and finely grated coconut flesh. It is often used in baking and as a topping for desserts.

Recipes:

Coconut Macaroons: These chewy biscuits are a delightfully easy treat. Mix desiccated coconut with condensed milk and a bit of vanilla extract, shape into balls, and bake until golden.

Toppings: Sprinkle desiccated coconut over yoghurt, porridge, or even salads for added texture and a boost of flavour.

Baking: Incorporate desiccated coconut into your cake and biscuit recipes for a tropical twist. It pairs particularly well with chocolate and citrus flavours.

4. Coconut Water

Usage: Coconut water is the clear liquid found inside young coconuts. It is a hydrating beverage and can also be used in cooking.

Recipes:

Smoothies: Use coconut water as the base for your smoothies. It adds a light, refreshing taste and is packed with electrolytes.

Cooking Grains: Cook your rice, quinoa, or couscous in coconut water instead of plain water. This imparts a subtle coconut flavour that complements many dishes.

Marinades: Mix coconut water with lime juice, ginger, and garlic to create a light and refreshing marinade for chicken or fish.

5. Coconut Flour

Usage: Coconut flour is made from dried coconut meat and is a popular gluten-free alternative to wheat flour. It is highly absorbent, so a little goes a long way.

Recipes:

Pancakes: Make fluffy, gluten-free pancakes using coconut flour. Combine with eggs, milk (or a dairy-free alternative), and a touch of honey for a delicious breakfast.

Baking: Use coconut flour in cakes, muffins, and breads. Due to its absorbency, you will need to use more liquid than you would with regular flour, and it's often best used in combination with other flours.

Thickening Agent: Use coconut flour to thicken soups, stews, and sauces. It adds a subtle coconut flavour and works well in savoury dishes.

Conclusion

Incorporating coconut products into your cooking not only introduces delightful new flavours but also brings numerous health benefits. Rich in healthy fats, vitamins, and minerals, coconut can enhance both sweet and savoury dishes.

So why not bring a touch of the tropics into your British kitchen and start experimenting with coconut today?

Time to Party 'Til the Cows Come Home! 11 Central Teams Up With Black Cow Milk Vodka

Hotly anticipated experience venue 11 Central announced today it will be teaming up with artisanal vodka producer Black Cow.

The West Dorset-based vodka will be hosting the 'Black Cow Terrace' part of the new bar's 2,000 square foot outdoor space. Guests will be able to sit back, relax and enjoy a delicious Espresso Martini, whilst marvelling at the incredible views of the city.

Made from the milk of grass-grazed cows, Co-founders Paul Archard (Archie) and Jason Barber are excited to bring their unique drinks brand to Central Bay, Salford Quays. Punters can expect to see Black Cow in several cocktails including the 11 Central's signature "Strawberry Moo-secco”.

Founded in 2011, Black Cow Pure Milk Vodka is crafted by separating milk into curds and whey. The curds make cheese and instead of the whey going to waste, the distillery apply a secret recipe to turn it into vodka. The use of milk as a single source ingredient is what makes Black Cow so exceptionally smooth.

Jason Barber is a dairy farmer based just up the road from the Black Cow distillery in West Dorset. His family farm – that he continues to run – has been in his family for five generations. The vodka distillery also operates 'Black Cow Saloon' in Lyme Regis, a new Vodka Espresso Bar designed to showcase the brand's signature serves.

Speaking about the partnership, Co-founder Archie said: “We're thrilled to announce our collaboration with Seven Brothers at 11 Central, right in the heart of Manchester's dynamic MediaCity.

“Our shared passion for Zero Waste and sustainable practices makes this partnership particularly exciting. We're eager to play our part in the city's ongoing development and can't wait to try the 11 Central team's Black Cow cocktail creations.”

11 Central will open its doors with a press and media launch on Thursday 16th November before fully opening its doors to the public from Friday 17th November 2023. 

The launch weekend (Friday 17th November and Saturday 18th November) will offer a chance to experience the unique drinks menu and taste the new food offering.

The launch weekend will also promise entertainment with dancers, live music, magic, DJs and lots more across the Saturday and Sunday, as the new exciting venue will deliver on its promise of 'expect the unexpected'.

CEO of SEVEN BRO7HERS BREWING CO and part of the team heading up 11 Central, said: “Working with the team from Black Cow has been a pleasure and we are excited to see the Black Cow Terrace come to life and be open to the public. Black Cow is a unique take on this classic spirit. It is very exciting to come together, as they really echo what we are trying to achieve with 11 Central – expect the unexpected.”

He added: “With this new venue we're combining a mainstream beer offering alongside craftsmanship from our brewery, gin distilleries and vodka distillery partners. We will offer twists on classic drinks, which will hopefully be something that visitors come back to us for time and time again.

“The food offering is also a new adventure for us, it will be unlike any of our other venues. It has been exciting to challenge the team to craft a completely new experience. We can't wait to see all the hard work come together as we open this week.”

https://www.creativetourist.com/venue/11-central

https://www.blackcow.co.uk

https://www.sevenbro7hers.com

Spoiler alert: Sainsbury’s switches from use-by to best-before date on milk range to reduce household food waste

Affecting over 730 million pints sold annually, the move will make Sainsbury’s the biggest UK retailer to make this change.

Sainsbury’s has also recently completed the roll out of its clear caps across all own-brand milk bottles to improve packaging recyclability.

Sainsbury’s will be swapping use-by dates for best-before dates across its own-brand milk range, making it the biggest UK retailer to make this change.

The move will affect 44 products in total, including all fresh and organic milk sold across England, Scotland, and Wales, and will apply to over 730 million pints of milk sold by Sainsbury’s annually. 

Research from WRAP has shown milk is the third most wasted food in the UK, with over 490 million pints thrown away annually, often merely because the milk passed its use-by date.

Sainsbury’s switch to best-before dates aims to prevent customers from pouring away pints that are still safe to consume, giving them more time to use up their milk at home. The new labelling will start to roll out in the new year, with the change set to be complete by the end of February 2024. 

According to the Food Standards Agency (FSA), use-by dates are linked to food safety, whereas best-before dates relate to food quality. Food with a use-by date applied should never be consumed past this date (unless frozen on or before that date), whereas foods with a best-before date can be eaten beyond that date.

Sainsbury’s will be encouraging customers to follow the FSA’s guidance which recommends using sensory cues to see if milk with a best before date label has gone bad, for example, by sniffing the product.

Ruth Cranston, who is the Director of Corporate Responsibility & Sustainability at Sainsbury’s, said: “Around a third of all food produced for human consumption is lost or wasted3.Combatting food waste is one of our top priorities and we are continuously innovating to tackle this issue, all the way from farms and suppliers, right to our customers’ homes. 

"By switching to best-before dates on our milk we are empowering customers to make their own decisions on whether their food is good to eat, helping to prevent them from disposing of food too early.”

Catherine David, Director of Behaviour Change & Business Programmes at WRAP, said: “We're obviously delighted to see this change from Sainsbury’s, which will help reduce food waste in our homes. Wasting food feeds climate change and costs money, with the average family spending over £730 year on good food which ends up in the bin. Our research shows applying the appropriate date label to products can help reduce the amount of good food that is thrown away.

“Applying a ‘best before’ date to milk instead of a ‘use by’ date means people will be able to use their judgement to eat or consume beyond that date, allowing longer to use what they buy. Check out the Love Food Hate Waste for tips on how to maximise the life span of food. For example ensuring the fridge is below 5C, to keep food fresher for longer.”

Last month, Sainsbury’s completed the roll out of its new milk caps, meaning that all own-brand skimmed, semi-skimmed and whole milk is now sold with a clear cap, as opposed to a coloured cap, to improve the recyclability of the plastic.

Sainsbury’s is working hard to support its customers in reducing their household food waste, as part of The Courtauld Commitment 2030. Switching to best-before dates on milk is another example of Sainsbury’s bringing this commitment to life and follows its decision to move from use-by dates to best-before dates on its own-brand yoghurts last year, as well as removing best-before dates entirely from over 1,500 products including fresh produce lines like pineapples, pumpkins, and apples.

https://wrap.org.uk/sites/default/files/2021-03/WRAP-Household-food-waste-restated-data-2007-2015_0.pdf

Sainsbury’s invests an additional £6m annually in its dairy farmers

Dairy farmers supplying Sainsbury’s with milk will be paid more from next month thanks to a £6m annual investment made by the company to support dairy farms for the future.

Recent reports have indicated that due to factors like rising costs nearly 5% of dairy farmers left the industry last year and one in 10 believe they will have left the sector by 2053.  

Acknowledging the increasing volatility of input costs and high levels of capital investment required by dairy farmers, Sainsbury’s undertook a year-long review, with the support of its Dairy Development Group (SDDG) farmer steering group, into how it pays farmers for milk.

Over the last year Sainsbury’s have paid over £66m of support to British farmers, including increased pay for milk. 

Coming into effect from October First, this latest investment in dairy pay is on top of an £8.9m booster payment given to SDDG farmers in April 2022. 

Since introducing the Cost of Production model to the SDDG back in 2012, Sainsbury’s has paid farmers, on average, 2.45p per litre more compared to the rest of the market, delivering a benefit of £114m.

£4.3m of this new investment will go towards giving farmers an additional fixed 1p per litre for milk on top of the independently calculated Cost of Production price Sainsburys the currently pays farmers.

 With the typical volume of milk produced per year, per farm being roughly 2.7m litres, this means the average farm could receive around £27,000 extra per year. 

Alongside the investment in the new price model, the retailer has also committed £1.7m for sustainability bonuses. Farmers will be rewarded for helping Sainsbury’s achieve its Plan for Better targets, specifically carbon reduction, through activities such as using sustainably sourced feed and using the correct amount of fertiliser, in the proper way. 

The retailer previously committed a sum of £2.6m in bonuses for dairy farmers but is expanding the investment as it shifts the focus towards sustainability.

With new compliance legislation for dairy farmers it’s expected many will need to make expensive updates to their farms, like upgrading and improving feed stores and increasing the size of slurry storage. 

This additional support from Sainsbury’s aims to give farmers the confidence and desire to invest in these long-term changes so they can continue production for years to come.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “The dairy farming industry is increasingly challenging for farmers and we recognise the responsibility we have as a retailer to support farmers and the need for continuous investment in this sector. 

“We are justifiably proud of our continued investment into the Sainsbury’s Dairy Development Group and we're fully confident our £6m annual investment will help farmers plan for a long-term, sustainable future. In turn, we hope this will also provide surety of supply for our customers as we continue to champion British milk now and for the future.”

The SDDG was founded back in 2007 to provide more support to farmers. It includes over 260 farms who supply Sainsbury’s with its own brand milk. The group includes. For more information visit: Meet our milk farmers – Sainsbury's (sainsburys.co.uk)

Tesco has 425 million reasons for customers to recycle

Customers shopping at Tesco are going to soon see changes across its own brand milk, as it the works with its milk dairies to make milk bottles even easier to recycle. 

By removing coloured plastic and changing blue, red and green milk caps to a clear alternative, on some 425 million bottles of milk annually, Tesco is improving the quality of recovered material from household waste and enabling the cap to be recycled back into new milk bottles. Customers are encouraged to squash or crush empty bottles, replacing the original lid before recycling to ensure it's not lost or discarded. 

Coloured plastic currently has to be processed separately from clear packaging, so this simple, yet effective change, means every year 3,900 extra tonnes of recycled plastic will be able to go back into making new milk bottles, a process which can be repeated each and every time a customer recycles it. 

The move will be seen in all Tesco stores, across 4 pint, 2 pint and 1 pint plastic milk bottles. However, different types of milk, whole, semi-skimmed or skimmed, will still be easy for staff and shoppers of identify, thanks to coloured labels around the main bottle.

James Waddy, who is Category Director for Dairy at Tesco, said: “Ensuring our packaging is as sustainable as possible is very important to us, and customer feedback on our trials of these new clear milk caps was overwhelmingly positive. Of course, we'll continue to look for ways to improve the packaging of all of our products, thus helping to make it even easier for customers to recycle at home.”

Tesco follows its 4Rs strategy when it comes to plastic and packaging, aiming to remove plastic where possible, reduce where it can't, reuse more and recycle what is left. 

Earlier this month, Tesco announced a trial of fresh mince ‘pillow packs’, which use 70% less plastic and are fully recyclable at in-store soft plastic collection points.                                           

To date, Tesco has removed around 2.2 billion pieces of plastic from its UK business, including: 

200+ million bags from Tesco.com deliveries

100+ million extra lids from products such as wipes, creams, yogurts and desserts

33 million pieces of plastic from bakery bread and doughnuts 

Incidentally here is the link to the story about the fresh mince trial that we carried a few weeks ago:

https://thatsfoodanddrink.blogspot.com/2023/08/tesco-unveils-fresh-mince-pillow-packs.html

No cook chilled porridge

No cook chilled porridge is a dish I invented myself many years ago.

Very late one evening I was pouring some cold milk into a bowl of porridge oats. I realised that I wasn't hungry after all, so I placed the bowl in the fridge and went to bed.

The next morning I remembered the bowl of oats and I took it out and took a mouthful. The result was better than anything I had ever expected. 

The oats had perfectly melded with the milk and I had inadvertently created a bowl of utterly delicious cold porridge.

The recipe is simplicity in itself.

Take one bowl of porridge oats. 

Fill to the brim with the chilled milk of your choice, dairy or non-dairy.

You can add brown sugar, honey, etc to add sweetness if you wish.

Stirring in cinnamon or mixed spice with dried mixed fruit is a good idea, but do make certain any spices you add are properly mixed throughout. The dried mixed fruits will absorb the moisture from the milk and will plump up very nicely.

You can also add sliced or ground nuts.

When the bowl of porridge is ready, place it in your fridge and leave it overnight or throughout the day until it is ready for you to eat.

Actually, you could try oat alternatives if you want to give that a try. 

You can garnish with freshly cut fruits including bananas, strawberries, etc.

(Image courtesy of  Pictavio from Pixabay)

Aldi is removing ‘Use By’ dates from its fresh milk to help reduce food waste

Britain’s fourth-largest supermarket will instead begin using ‘Best Before’ dates on milk bottles,  but excluding filtered milk, across its English and Welsh stores to prevent milk from being thrown away unnecessarily. The changes will start rolling out in stores by year's end.

According to leading waste reduction charity WRAP, almost 300,000 tonnes of milk is wasted by UK households annually, with half of households stating the reason for pouring it away is due to it not being consumed by the Use By date.

As milk can be safe to use past its Best Before date, provided it's been stored properly and doesn’t smell off, Aldi will encourage shoppers to perform a ‘sniff test’ to determine whether their milk is still fine to use.

Said Liz Fox, who is Aldi UK's sustainability Director at Aldi UK: “We're constantly striving and working  hard to be a more sustainable retailer and we're dedicated to preventing food waste wherever we possibly can, both in our stores and helping customers throw away less food at their homes.

“We hope shoppers will embrace this change and look, smell, and taste their milk to see if it’s still fine to use, so together we'll be able to reduce the effect food waste has on the environment.”

The removal of Use By Dates is Aldi's latest move to reduce its food waste, as it works towards its goal of halving this by 2030.

Aldi's already removed Best Before dates from some 60 fresh fruit and vegetable lines, including apples and pears, citrus fruits, potatoes, carrots and onions, and earlier this year rolled out its partnership with food surplus app Too Good To Go nationwide. Customers can purchase a Too Good To Go ‘magic bag’ of food that is approaching the end of its shelf life for £3.30, with each bag containing at least £10 of groceries.

Aldi also recently introduced clear caps on its milk bottles to improve recyclability.

Alternatives to milk?

There are many alternatives to cow's milk. Goat and Ewe's milk are two that are also from lactating animals. Ideal if someone in your family is allergic to cow's milk.

However, if you are looking for non-dairy replacements you can try Soya milk, oat milk, pea protein milk and now there is also potato milk substitute for dairy milk.

There are also plant-based non-dairy butter substitutes, non-dairy cream substitutes and also non-dairy cheese substitutes, too.

Farm shops, delicatessens, wholefood shops and also most supermarkets stock these non-dairy alternatives, Plus you can buy them online from specialist retailers and also from Amazon who stock a wide and growing range of grocery items and foodstuffs.

One thing that does puzzle me, however, is why there aren't, as yet, any non-dairy liquors to go up against Sheridan's, Bailey's Irish Cream, Carolans, Kerrygold and St Brendan's? 

Or perhaps these do already exist and I just haven't come across them yet? I'll start doing some research and I'll let you know what I find out!

Peanut Butter Milk Stouts

This is another of my Home Bargains beer purchases. These beers are brewed by the Tailgate Brewery of Nashville, Tennessee. https://www.tailgatebeer.com.

I love peanut butter. I particularly like peanut butter whiskey, but especially with properly hot Jamaican ginger beer. Not ginger beer, but ginger ale.

But on to the peanut butter milk stout, plain and with strawberry jelly/jam.

Peanut Butter milk stout. There was definitely a strong peanut butter aroma from the beer. And it did have a peanut butter like colouration.

There was a peanut butter taste plus a strong, malty taste and a somewhat bitter aftertaste.

The Peanut Butter and Strawberry milk stout had a similar colouration. It tasted very similar to the peanut butter milk stout, but there was also a slightly sweet undertone that I attributed to the strawberry jelly content. 

However, tin my opinion, the strawberry flavour was not strong enough to make any real headway through the stronger peanut butter flavour. If I were brewing this stout I'd certainly consider adding more strawberry jelly to the recipe because of this.

I'd have to point out that, although these beers are interesting and well worth seeking out, that they are not really to be considered as milk stouts, to be completely honest.

However, they are intriguing enough that I'll certainly be looking out for beers from Tailgate Brewery in the future.  

To check out the beer range at Home Bargains use their store locator service https://storelocator.homebargains.co.uk

Or you can visit your website at https://home.bargains

From memory I think I paid about £1.49 a can.

Save Your Wallet and Your Waistline - Home Made Plant Based Milk from Milky Plant

The trend for plant based milk is showing no signs of slowing down, with one in three of us Brits choosing plant based alternatives to dairy.

Milky Plant is a brand new appliance which makes plant based milk at home from nuts, seeds, cereals and water.

Simply add the chosen ingredient to the blender, fill the water tank and within three minutes a litre of plant based milk is produced.

This is an even healthier alternative to supermarket bought milks which contain preservatives, emulsifiers, seed oils and gums.

What's more, making plant based milk at home saves cash at 30-90% per serving compared to buying it ready made.

The Milky Plant machine costs £290 and it takes an estimated180 uses to recoup the costs of the machine, depending on which ingredients are used to make the milk.

Creating milk at home also reduces the volume of tetra pak containers which end up in landfill, (they can't be recycled as of yet) that's nearly 300k per year. If they were placed end to end the line would stretch from central London to Milton Keynes. 

Said Nadina Grigoras, founder of Milky Plant: “A few years ago I was diagnosed with high cholesterol and wanted to make healthy changes to my diet. I quickly realised supermarket bought plant-based milks aren't as natural or healthy as they claim to be as they are high in saturated fat, additives and preservatives. Making plant based milk at home was very messy and time consuming, so I set about creating my own appliance to remove all the hard work!"

She went on to explain: “Milky Plant offers a healthier, cheaper and more sustainable alternative to shop bought plant based milks. I love adding maple syrup or dates along with my nuts or seeds to add natural sweetness to the milks and there are so many other recipes and ways to drink Milky Plant milk, the possibilities really are endless.”

Milky Plant uses patent-pending technology to strain out the seed, nut or cereal pulp from the final milk. This feature means no more messy blenders or squeezing cheese cloths or nut bags, making it much simpler and easier to use at home. And far less fiddly! The pulp is stored in an easily accessible compartment at the front of the machine. It's almost dry and can be re-used in other recipes such as homemade granola or smoothie bowls, or even for composting. (EDITOR: How about used for baking? There's a thought!)

Milky Plant has recently been enrolled in the Amazon sustainability accelerator scheme which is an exclusive programme for just 15 sustainable businesses per year.

https://milkyplant.com.

Shaken Udder Celebrates The Best Of British

This summer the country will be swept along on a wave of patriotism, thanks to the Jubilee, the Olympics, the European Football Championships and of course Wimbledon. To show its true colours Shaken Udder has re-designed its milk churn bottles to feature the Union Jack, bunting and its funky cow has even been crowned!

Shaken Udder’s Strawberry Stash milkshake is made with all natural ingredients including creamy, whole, British milk and real strawberries – what sums up Britain in summer better than strawberries and cream?

Co-founder of Shaken Udder Jodie Farran explains: “With all the excitement this summer we thought we should celebrate being a British milkshake. All our shakes use only the best-quality, fresh, British milk and only the very finest natural ingredients, like real strawberries, Belgian chocolate pieces, and the real vanilla beans that you can see in the shake”

Now available in Waitrose, Tesco and Sainsbury's nationwide.

How it all began…
Jodie and Howie met at agricultural university in 2003, both sharing a passion for fab food, groovy tunes and the great outdoors. With buoyant post-grad enthusiasm, the pair made plans to start their own business, but weren't quite sure what that might be. Then, whilst dancing away at V festival, Howie had a sudden craving for a fabulous, thick, fresh chocolate and banana milkshake.

He closed his eyes visualised a rather funky cow, loads of fresh fruit, great chunks of chocolate and lashing of fresh milk. So in 2004, Shaken udder milkshakes was born as a top-notch event based brand, bringing fresh, tasty and healthy milkshakes to festival goers across the country.

The pair travelled far and wide to all the major music events (what a hardship) and served up 1000s of fresh creamy thick shakes. On tour, Shaken Udder's loyal fan base grew. Seeking them out at each event, people started asking where they could get there milkshake fix 365 days of the year.

In search of a place for their funky cow brand, Howie and Jodie took a long, hard look at the retail shelves and were thoroughly disappointed with what they found. Marvellous milk was being ruined with ingredients like modified maize starch, butter milk powders, e-numbers, artificial flavours and, what's more, they tasted like plastic fruit glue! So that was it, the pair decided to give milk what it deserved and create Britain’s best milkshake….

UK's Only Coconut Milk Ice-Cream Bessant & Drury Gains Momentum

The UK's only coconut milk ice-cream Bessant & Drury aims high for 2012.

Following a successful launch in 2011, Bessant & Drury's Fine Ice-Cream Company is gaining impetus in the market, with more than 80 listings in the UK, committing also to a number of trade and consumer shows. Recent listings include WholeFoods in London and Glasgow, Planet Organic, As Nature Intended, Partridge's in London and the renown Sunny Foods in Brighton.

With the taste, texture and appearance of a premium ice-cream the product is proving popular amongst both dairy and dairy-free audiences, keen not to compromise on taste.

Since its launch in June 2011 the product, which comes in four flavours (chocolate, vanilla, strawberry and lemon) has been taken on by retailers in London, the South East, South West, East Anglia, Yorkshire, Humberside, Wales and Scotland. An extensive sampling programme is significantly supporting sales whilst a broad exhibition calendar for 2012 includes presence at Hotelympia, Vitality, BBC Good Food Show, Speciality Fine Food Fair, Lunch! and more.

Targeting both the premium market and the increasing demands for dairy free products, it is the only coconut milk based ice-cream in the UK, enjoying all of the health benefits of the super-food coconut, with no additives, colourings or preservatives and using real fruit. Different from other dairy free desserts, Bessant & Drury enjoys a creaminess only associated with traditional ice-cream.

Poised to announce a nationwide retailer, 2012 will also see an extension of the four flavours.

The brand was developed just 18 months ago when Steve Bessant starting experimenting in his kitchen at home with a borrowed ice-cream maker, because as one of Britain's leading health experts Steve is regularly advising clients who have food allergies, intolerances and sensitivities.

With the number of people affected with dairy intolerances on the rise, Steve advises on healthy foods to consume, of which coconut plays a major part. Along with friend Ian he started to experiment with recipes and ingredients which led to their ultimate vision.

"Our vision is to become a preferred choice for ice-cream lovers regardless of its dairy-free status. The product is aimed at the mainstream, premium market, with its superior taste and positioning all setting the scene for a luxury dessert."

www.bessantanddrury.com

Do not forget the barbecue deserts! Carnation shows us how!

With all the meat to cook, the salads, dips and savoury snacks to prepare, it is all too easy to forget that those with a sweet tooth might feel a bit marginalised and forgotten about at the barbecue. But there's no fear of that happening if you follow these recipes, very helpfully created in the kitchens of Carnation Milk!

Low Fat Strawberry Cheesecake Pots

Recipe

Serves 6

Preparation time: 20 minutes

Chilling time: 1 hour

Recipe

85g (3oz) light digestive biscuits

150g tub 0%fat Greek yogurt

150g (5½oz) extra light cream cheese

200g (7oz) Carnation Condensed Milk Light

Zest and juice 1 lemon                                                                                                                                                   

250g (9oz) fresh strawberries

3tbsp strawberry jam

1 tsp vanilla extract

Method

1.    Crumble 75g (3oz) light digestive biscuits into a bowl, not too fine.  Divide the crumbs between 6 wine glasses or small tumblers. 

2.    Place 200g (7oz) Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional).  Stir together until the mixture has thickened.

3.    Whisk 150g (5½oz) extra light cream cheese and 150g tub 0%fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t over beat.  Spoon the creamy mixture over the biscuits.  Chill for at least 30minutes to 1 hour.

4.    Chop 250g (9oz) fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.

Or how about this gorgeous recipe?

Lime and Coconut Cake

Recipe:

Serves 12

Preparation time: 20 minutes

Baking time: 55-65 minutes

Cake:

175g (6oz) butter, softened

3 large eggs, beaten

250g (7oz) Carnation Condensed Milk

55g (2oz) desiccated coconut

finely grated zest and juice 1 lime

175g (6oz) self-raising flour

1tsp baking powder

Icing:

100g (3½oz) icing sugar

Long strands lime zest and juice 1 lime

Method

1.    Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.

2.    Grease and base line a 900g (2lb) loaf tin with baking parchment.

3.    Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake.  If the top becomes too brown near the end of the cooking time, cover with a piece of parchment.  Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely.

4.    For the icing – simply mix the lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake and finish with strands of lime zest.

Cooks tip

Using Carnation Condensed Milk will help the creaming process, combining the eggs, flour and butter for a super smooth batter and a moist sponge finish.

Further tips

For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

If you have any cake left over make an exotic simple trifle – lay pieces of the cake at the bottom of a dish and sprinkle over some orange juice or sherry, top with tropical fruits such as mango and pineapple, then top with Greek yogurt sweetened with condensed milk and finish with some toasted desiccated coconut.